This turned out to be so simple. Thankfully a cooler day prevailed because I was trying to think of the best way to make tacos without using tomatoes. The easiest way? Roasting all the veggies – which means heating up the house, so that’s where being thankful for cooler weather is great. Here is my first recipe in my elimination diet meal, vegan and gluten-free Lettuce Wrapped Tacos.
The hardest part about eating an elimination diet? No tomatoes! Seriously, I never realized how much I depend on certain veggies or fruits to fill my days. Or my weekends. Tomatoes? Big time user! And how can you make taco’s without using tomatoes? Unheard of in my family. Not only do we normally pour some tomato sauce in with the “meat” portion but top our tacos with chopped fresh tomatoes. So how to get past that without missing them? Roast a ton of veggies with your own homemade taco seasoning! By roasting you can make sure the veg has a little crunch left and be totally spiced with as much or as little spices as you want. Another way to make this elimination diet taco be free of allergens? No corn tortillas. Yeah – that one is tough also. A taco without a fried tortilla? Again, unheard of. My mom fries the best tortillas. But since I am not eating corn that means no tortillas so to still get that crunch I got some plain ole lettuce to wrap it all up. And also since no frying, that means no refried beans. So I made some protein-rich unfried black bean puree. It’s all about finding the balance in everything, and trying not to feel like your missing out.
Start the night before by soaking your beans in the same pot that you will boil them in so you don’t dirty excess dishes. The next day rinse the beans and pot then dump the beans back in the pot and fill with water. Bring to a rolling boil and boil 2-3 minutes then lower to medium-low and let gently boil about 30 minutes or until really soft. Drain and rinse then let cool. Dump the beans, unsweetened coconut milk, and 1 1/2 tablespoon homemade taco seasoning into a food processor and blend until pureed. Chop all veggies into small pieces and spread evenly over two foil wrapped baking sheets. Drizzle olive oil over both sheets then sprinkle four tablespoons taco seasoning over both sheets. Mix with your hands then bake for 20 minutes at 375 degrees. Take out then carefully mix, then bake 25 more minutes. Wash the lettuce leaves then fill with small amounts of mixed veggies. Top with a little avocado and enjoy!
Lettuce Wrapped Tacos,
3 C Dried Blacks Beans, soaked, boiled until soft
4 Carrots, chopped small
4 Colorful Peppers, chopped small
1 Red Onion, chopped small
4 Large Zucchini, chopped small
1 Medium Yellow Squash, chopped small
2 Pkgs Whole Button Mushrooms, chopped small
1 Pkg Brussels Sprouts, quartered
4 Cloves Garlic, minced
4 Tbsp Pompeian Olive Oil
4 Tbsp Homemade Taco Seasoning
1 Head Lettuce
1 C So Delicious Dairy Free Unsweetened Coconut Milk
1 1/2 Tbsp Homemade Taco Seasoning
1. Soak beans overnight. Drain and rinse beans and pot. Boil for 2-3 minutes, then lower heat to medium-low heat for 30 minutes, or until soft. Let cool.
2. Dump beans, milk, and one and a half tablespoon seasoning in food processor and mix until creamy.
3. Set oven to 375 degrees then line two baking sheets with foil.
4. Chop all veggies into small pieces and mince garlic then spread evenly over each sheet.
5. Drizzle oil over both sheets, then sprinkle four tablespoons over veggies. Mix carefully with your hands.
6. Bake both sheets for 20 minutes then take out and carefully mix.
7. Bake 25 more minutes then take out and let cool.
8. Strip lettuce leaves and fill with a little veg and beans and eat like a taco.